Pizza Hut's problem is that their 'hand tossed' pizza crust is still baked in a dish that's almost always so full of shortening that the crust fries rather than bakes, and they don't use enough sauce so it mostly tastes like fried crust and congealed cheese product. Papa John's sauce isn't very good and neither is the crust or cheese, but the crust isn't fried and the sauce is detectable and does a tiny bit to balance the congealedness of the cheese product.

It's been so long since I've tried Dominoes that I couldn't compare them anymore. They'd made an attempt to seem upscale, to mixed results, but I only had it a couple of times before I found a really good cheap-and-greasy local chain that had green chiles and green olives as options, both of which are superior to green bell peppers and black olives, respectively.

"The constitution is more of a BDSM agreement with a safe word." - Sandy

"Dude she's the Purdue Pharma of the black pill." - JasonL

"This thread is like a dog park where everyone lets their preconceptions and biases run around and sniff each others butts." - Hugh Akston

Our go-to is [fresh] Italian sausage and onion. Pepperoni is OK, but as J points out, it's typically trash pepperoni from most take-out joints. You can sometimes find better cured sausage as a topping at gastro-pubs.

"i'd like to move toward not combusting except on special occasions like arbor day." - dhex

Pepperoni is just a generic name for slightly spicy Italian dry salami. Don't know why Jason would call it "trashpanda charcuterie" though I'm sure most of the stuff used on American pizzas isn't of very high quality, nor is most of the stuff you can buy (especially, pre-sliced) at the store very good.

When we lived in Italy we were in walking distance of a pizzaria that served a "diavolo" with a salami topping that was at least two times as spicy as what you get most of the time in the U.S..

Yes, of course, salami is a sort of sausage, but what appears to be the generic understanding in the use for a sausage topping is crumbled mild Jimmy Dean or some such. I don't care for it; my wife likes it.

It's a low rent knock off of soppressata calabria and other toe of the boot salami, in the same way guidos are knock offs of people from calabria and surrounding. And that's even the best case. By the time you get to delivery pizza it's a grim thing.

This is undeniably true. I've had good pepperoni, and most isn't. But in the cheap-delivery-pizza market it's often the least-bad meat option. I keep occasionally trying italian sausage and keep getting something that's technically distinguishable from porkish hamburger. You know what you're getting with shitty pepperoni, but sausage is a crap shoot.

"The constitution is more of a BDSM agreement with a safe word." - Sandy

"Dude she's the Purdue Pharma of the black pill." - JasonL

"This thread is like a dog park where everyone lets their preconceptions and biases run around and sniff each others butts." - Hugh Akston